Butter Cake with Nuttella Swirls

This is my first attempt making butter cake n adding Nutella on top to swirl. The cake tastes really good only the appearance could be better.

The butter cake recipe is taken from rasamalaysia.com who adapted it from Food-4tots

Recipe 

Ingredients

250 gm unsalted butter at room temperature

200 gm of plain flour

1 tsp baking powder

4 eggs I used room temperature

200 gm of caster sugar

1/2 tablespoon salt

4 tablespoons milk

1 teaspoon vanilla essence

Nutella spread - use about 1 - 1 1/2 tablespoon 

Method 

I used a 8 inch round pan

Grease the pan with a little butter

Sift the plain flour n baking powder together 

Add in salt n mix well.

Place the butter n sugar in a bowl n use an electronic beater to mix till well combined or pale yellow

Add in the eggs one at a time mix well. I scraped down after every addition.

Add in vanilla essence n mix well.

Fold in the flour with spatula.

Fold in the milk with spatula.

Pour into the greased pan and shake slightly to even out mixture.

Preheat oven to 180 deg celcius . Bake for 40 minutes.

Check doneness with your stick.

Remove from oven n turn out cake to wore rack n cool completely before cutting.

Use a tablespoon n create 2 circles in the batter.

Use a tooth pick n create designs with the circles.

Height of cake very even

The underside so nice 

Enjoy!!

Butter Cake with coffee flavour

Butter cake again??? 

Why not?

I have shared Buter cake in earlier post today my butter cake is made using some other ingredients. 

Today's butter cake recipe is from Alan Ooi's book In love with cakes. With a bit variation to the ingredients.

Ingredients 

150 g butter (salted) softened 

100 g margarine ( Planta brand)

200 g caster sugar

4 eggs ( I used 3 only n added 1 tbsp fresh milk)

1/2 tsp coffee emulco ( he used 1 tsp vanilla)

230 g top flour ( I used cake flour)

2 tbsp milk powder

1/2 tsp baking powder

Method

1. Beat Butter Margarine n Caster sugar till fluffy then add in coffee emulco n fresh milk n eggs one at a time. Scrap down after mixing. 

2. Fold in the flour, baking powder n milk powder.

3. Line your 8 inch cake tin n grease the sides which I forgot to grease.

4 Pour batter in n bake at 180 deg celcius preheated oven for 50 mins.  I also scattered almond slices so after 25 mins cooking - please use a aluminum foil n cover the top of cake to prevent further browning of the almond slices.

Test doneness with a tooth pick. 

5. Remove from pan n cool on rack.

Happy baking!!

Before baking

A slice of butter cake

Vanilla Butter Cake

Finally I got down to making this butter cake. This recipe received a lot of compliments from those into baking. The original recipe from Mrs S K Ng.

I googled n chanced upon a video tutorial by Baking With Mi. You can refer to the video to get a good picture of how to make this cake. 

The cake is light in texture n the height is marvelous but it feels oily to the touch. Personally I would prefer a sweeter version. The butter I used is Golden Churn brand. 

http://m.youtube.com/watch?v=BxJZ3rouKpA

The link above is the video tutorial

Ingredients 

230 gm butter softened

5 eggs separated into yolks n white (video recipe says 200 gm eggs without shells)

60 ml milk divided into 2 portions

150 gm sugar for butter batter 

200 gm self raising flour

1 teaspoon vanilla essence

50 gm caster sugar for the meringue 

Method

Prepare the butter batter

 

First cream the butter and caster sugar 150g, till the butter batter becomes twice its volume using the K-spade. Scrape down the sides after finish about 4-5 minutes medium speed.

 

Add the vanilla essence 1 teaspoon and incorporate it.

 

Add in the egg yolks one at a time and beat in. I scraped after every addition of egg.

 

Add in half the self raising flour. Beat for a while. While flour can still be seen at the sides, add in 30 gm of the milk and beat till incorporated. Scrape down the sides.

 

Add in the remaining milk and incorporate.

 

Add in the rest of the flour and beat a few seconds. Then use the spatula and mix the batter by hand. Set aside.

 

Prepare the 8 inch pan by greasing all round and line the base with parchment paper.

 

Prepare the meringue

 

Beat the egg whites on medium speed till the bubbles are very fine and slowly add on the caster sugar and beat till stiff peaks.

 

When you use the beater to lift up the meringue, the meringue stays on your beater.

 

I also inverted my bowl of meringue. The meringue will stay.

 

Heat the oven to 180 deg celcius.

 

Now, add half the meringue to the butter batter. I followed the video and used the spatula to fold in some and use the beater also.

 

Then fold in the rest of the meringue.

 

Pour the batter into the prepared pan and bake at 180 deg for 25 minutes.

 

Then turn the temp down to 150 deg and bake for 20 minutes.

 

Open the oven door slightly and let the cake stay inside for 10 minutes.

 

Remove the cake and invert onto the wire rack with pan in place

 

After some time, when cool to touch, remove the pan and peel off the parchment paper.

 

Invert onto cake board and cut and serve slightly warm.

 

Batter with vanilla and eggs.

 

 

Batter with half the flour.

After all has been incorporated

Prepare egg white meringue 

Stiff peak meringue

Fold in the meringue into butter batter

Finish folding

8 inch pan greased all round n lined base only

Baked at 25 mins 180 deg celcius and then 20 mins at 150 deg celcius. My cake has a slight crack in the middle.

Cool upside down - with pan on - this photo taken after cooling

Cake inverted for cutting.

Lovely height!

Me n my cake!

Light textured butter cake for you!

Happy Baking!

Butter Cake with Almond Nibs

Fragrant Butter cake with almond nibs. 

I did so many cookies for the Chinese New Year, I needed a break. So I did Butter Cake. This helped to clear one block of butter from my fridge!

This is an easy butter cake recipe that uses 5 ingredients, almond nibs optional.

Recipe from Alex Goh cookbook using creaming method

250g Butter - softened
200g caster sugar
5 eggs
210 g plain flour
1/2 tsp baking powder

Method
1. Cream the butter and sugar in the mixing bowl until light and fluffy.
2. Add eggs slowly and mix evenly.
3. Cream the batter till smooth and light.
4. Fold in the flour and baking powder till well blended using a spatula.
5. Pour the batter into a loaf tin ( I used my 9 inch round pan) and bake at 180C for about 50 minutes. Your cake tin should be greased and lined.

Optional - I scattered  almond nibs on the surface before I baked.

I used about 45 mins for my cake. Using the lower tray.